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Whether cut in fillets, steaks or kabobs, stuffed and rolled or prepared as a whole side, succulent baked salmon is a crowd-pleasing dish that takes hardly any time to prepare.
Plank It: Cedar planking oven-baked salmon lends wonderful smoky flavour to Cedar Salmon with Roasted Red Pepper Hollandaise, with its velvety, rich Hollandaise sauce made with diced roasted peppers and dill providing the ideal accompaniment. For best results, transfer soaked and preheated cedar planks to a rimmed baking sheet before baking salmon.
Crust It: Best for sides of salmon or fillets, make a centrepiece-worthy statement by brushing top of salmon with a zesty herbed mixture of mayonnaise, French’s Dijon Mustard, McCormick Gourmet Organic Crushed Rosemary, Club House Minced Garlic and Club House Crushed Red Pepper before baking until aromatic and golden.
Sprinkle It: Club House La Grille Salt Free Salmon Seasoning adds exceptional succulent flavour and lively colour to your salmon without any added salt. It’s convenient to use and ready to sprinkle before baking.
Kabob It: Cut skinless salmon into 2-inch (5 cm) cubes then toss with Club House Mediterranean Garlic and Basil 30 Minute Marinade to coat. Thread onto skewers, alternating with similar-sized pieces of zucchini and red onion, then bake and serve with rice or warm pita bread and tzatziki.
Broil It: Ideal for salmon fillets or steaks, this technique works particularly well when salmon has been coated in a quick marinade, such as a four ingredient blend of Billy Bee Liquid Honey, soy sauce, lemon juice and Club House Ground Ginger. After about 20 minutes, remove salmon from marinade and place on a foil-lined and greased rimmed baking sheet. Broil 4 to 6 inches (10 to 15 cm) from heat element until cooked through and fish flakes easily when tested. This can take anywhere from 6 to 10 minutes. Watch fish closely, moving baking sheet and adjusting as necessary while cooking to encourage even cooking.
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